Description
This Irresistibly Creamy Green Goddess Soup is a nourishing blend of fresh vegetables and herbs, delivering a healthy boost packed with antioxidants, vitamins, and rich flavors. Featuring broccoli, cauliflower, zucchini, kale, spinach, and fresh herbs, this vibrant soup is both creamy and refreshing, perfect as a light meal or starter.
Ingredients
Scale
Vegetables
- 1 head Broccoli
- 1 head Cauliflower
- 1 medium Zucchini
- 1 large Yellow Onion
- 2 cups Kale
- 2 cups Spinach
Herbs and Seasonings
- 1 cup Fresh Parsley
- 1 cup Fresh Cilantro
- 3 tablespoons Lemon Juice
- 1 teaspoon Ground Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- Salt, to taste
- Black Pepper, to taste
Liquids and Oils
- 2 tablespoons Extra Virgin Olive Oil
- 4 cups Vegetable Broth
- 1 cup Unsweetened Coconut Milk (optional)
Instructions
- Prepare the vegetables: Wash and chop the broccoli, cauliflower, zucchini, yellow onion, kale, and spinach into evenly sized pieces to ensure even cooking.
- Sauté the onion and spices: In a large pot, heat the extra virgin olive oil over medium heat. Add the chopped onion and cook until translucent. Stir in the ground cumin, garlic powder, and paprika, cooking for another minute to release their aromas.
- Add the vegetables and broth: Add the broccoli, cauliflower, zucchini, kale, and spinach to the pot. Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat, cover, and simmer for about 25-30 minutes or until the vegetables are tender.
- Add herbs and lemon juice: Remove the pot from heat. Stir in fresh parsley, cilantro, and lemon juice to brighten the flavors.
- Blend the soup: Using an immersion blender or a countertop blender in batches, puree the soup until smooth and creamy.
- Incorporate coconut milk (optional): Stir in the unsweetened coconut milk for added creaminess, adjusting the amount to your preference.
- Season and serve: Taste the soup and adjust seasoning with salt and black pepper as needed. Serve hot in bowls, garnished with a sprinkle of fresh herbs or a drizzle of olive oil, if desired.
Notes
- For a thinner consistency, add extra vegetable broth or water while blending.
- To enhance flavor, roast the broccoli and cauliflower before adding to the soup.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- The coconut milk is optional; you may substitute with any plant-based milk or omit for a lighter soup.
- Use fresh herbs for the brightest flavor, but dried herbs can work in a pinch.
